Banana Bread

1/2 cup softened butter
3/4 cup brown sugar
2 eggs
1/3 cup buttermilk
1/2 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 very ripe banans

Preheat oven to 350 degrees. Spray or butter loaf pan.

Mix the softenend butter and brown sugar, add in the eggs, sift the dry ingredients together and add into the mixing bowl. Add in the buttermilk and vanilla and mix until blended. Peel and mash the bananas with a fork, then add to the batter, and just stir gently until mixed in.

Pour into greased pan, and bake for 50 minutes.

Cool for 10 minutes before turning out of pan.

Salmon with Dill Sauce

This is such an easy Salmon Recipe that is great plain, and oh so good with the creamy cucumber and dill sauce.

Salmon, cut into serving size pieces
1 lemon, sliced
1/2 cucumber, peeled, seeded, and diced finely
dill
salt and pepper
butter
1/3 cup mayonaise
1/2 cup sour cream

Line a sheet pan with foil. Preheat the over to 400 degrees.
Put the salmon on the foil line pan, then put a spoonful of butter on each piece of fish and spread it around. Season with salt, pepper, and lots of dill, and a slice of lemon.

Bake for about 15 minutes depending on the thickness of the salmon.

Meanwhile, prepare the suace:
Mix the mayo and sour cream, add in the cucumber, salt, pepper, and dill. Chill this until the salmon is ready.

Serves with whatever you like. I think it goes great with veggies of all kinds!

Key Lime Pie

I love traditional pie crust so I made my version of the pie using a homemade pie crust recipe. You could use a pre-made store bought crust, or graham cracker crust too!
Also, I went to the store and they didn't have any key limes so I got Persian Limes and they were great!

For the Pie Crust:  (This will make 2 crusts)
2 cups flour
3/4 cup crisco
1 tsp salt
1 teaspoon white vinegar
1 egg
5 to 8 Tablespoons cold water (start with 5 and add more if needed)

Preheat oven to 400 degrees.

Mix flour, crisco and salt together with a pastry blender until the size of peas. In spearate small bowl mix the egg witht the vinegar and 5 T cold water. Add to the flour mixture, and stir, adding more water if needed.

The dough works better if you have time to let it rest for about 15 minutes.

Divide the dough into 2 portions.

Flour the counter really well.

Roll out the dough into the size for your pie pan. (I like to use the large glass ones), adding flour if necessary.

Using the rolling pin, roll the dough around the rolling pin to transfer the dough to your pie dish.

Fit the dough to the dish, trim off excess around the top, then crimp the edges with your fingers by pinching the dough between your thumb and finger (flour your fingers well) and go all the way around the pie.

Prick the dough in the pie dish with a fork.

Bake until browned, 8 minutes or so.

Let cool completely!

Bake and Cool the Pie crust before proceeding! 

For the Pie Filling:
6 or 7 Persian Limes juiced (about 3/4 cup)
2 cans sweetened condensed milk
1/2 cup sour cream
Zest from 1 lime

Garnish:
1 tub whipped topping
1 lime to slice and zest

Preheat Oven to 350.

Beat together the filling mixture and pour into a pie shell that has already been baked and cooled.

Bake the pie in the preheated oven for about 12 minutes.

Remove from oven and cool for about 20 minutes.

Put the pie in the fridge for 2 to 3 hours, or freezer if you are short on time to get really cold.

Top the pie with whipped topping and then sprinkle a little zest on top and decorate with lime slices.

This recipe was adapted from All Recipes Key Lime Pie VII.